* Exported from MasterCook *
Empanadas
Recipe By : Cooking Live Show #CL1A07/1A08
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
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dough:
3 cups flour
1/2 teaspoon salt
10 tablespoons chilled butter -- diced
6 tablespoons lard or vegetable shortening -- diced
5 tablespoons ice water -- (up to 6)
filling:
2 tablespoons olive oil
2 onions -- chopped
2 garlic cloves -- minced
1/2 pound ground pork
1/2 pound chorizo -- skinned and cut in
-- 1/8-inch slices
1 tomato -- peeled and diced
1/2 cup white wine
1 red bell pepper -- roasted, peeled
-- and chopped
2 hard boiled eggs -- chopped
salt
freshly ground pepper
2 tablespoons chopped parsley
1/4 cup warm water
1 egg -- lightly beaten
1 tablespoon milk
To make the dough:
In a large bowl, sift the flour and salt. Combine the butter and lard
into the flour with your fingertips until the mixture resembles coarse
meal or bread crumbs. Sprinkle with 3 tablespoons
of the water, mix, and form into a ball. If necessary add the
remaining water to hold the dough together, to make it soft not
sticky. Turn the dough out on to a floured surface and knead with the
heel of the hand for 30 seconds to distribute the fat evenly. Form
into a ball, dust with flour, and wrap in plastic wrap. Refrigerate
for one hour before using. Dough will keep, refrigerated for 3 days or
it can be frozen.
To make filling:
In a large skillet, heat olive oil. Saute the onions and garlic until
just wilted. Add the ground pork and chorizo and cook over medium heat
until well browned. Stir in the tomato, salt and pepper and cook a
further five minutes. Add wine and cook until almost completely
reduced. Mix in roasted pepper and chopped egg and remove from heat.
Thin the mixture if necessary with warm water and cool before filling
the pie.
Divide the dough into 10 equal size balls. In a small bowl, mix the
egg with the milk to make an egg wash. On a lightly floured surface,
roll out a portion of the dough into an 8-inch circle. Carefully brush
the outside edge of the dough with egg wash and place about 1/3 cup of
the filling onto one side. Fold the uncovered side over the filling,
pressing out as much air as possible, then press the two edges firmly
together. Place the finished empanada on a baking sheet while forming
the rest. To completely seal the empanada, press the edges together
with the tines of a fork.
In a deep pan, heat about 1-inch of oil to 375 degrees. Fry 2 to 3
empanadas at a time for 3 minutes per side until deep golden. Drain on
a paper towel lined plate.
Yield: 10 empanadas
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